Definition:

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HOLIVE®Lactobacillus delbrueckii subsp.bulgaricus Health Benefits:

HOLIVE®Lactobacillus delbrueckii subsp.bulgaricus is a well-known probiotic that belongs to the Lactobacillus genus within the Lactobacillaceae family. It is one of the most widely used core strains in the dairy fermentation industry and is often referred to alongside Streptococcus thermophilus as the 'golden duo' for yoghurt fermentation. It is a Gram-positive, non-spore-forming, non-motile bacterium with a long rod shape. Its cell wall contains peptidoglycan; it lacks flagella; and it does not produce pigments. It is recognised as a safe, food-grade strain suitable for use in dairy products, health foods, infant formula and other applications.

■ Source

HOLIVE®Lactobacillus delbrueckii subsp.bulgaricus was first isolated and identified in 1905 by the Bulgarian microbiologist Stamen Grigorov, who found it in traditional fermented milk products such as 'sour mare's milk' and yoghurt in Bulgaria. The strain is named after its widespread presence in the diets of centenarians in the region. It is found primarily in fermented dairy products such as yoghurt, fermented milk wine, cheese and curdled milk, but can also be isolated from the milk of ruminants such as sheep and goats. It has adapted to environments with high levels of lactose and protein. This core industrial application strain is highly pure and stable, making it ideal for use as a foundational strain in industrial fermentation.

Particularities of HOLIVE®Lactobacillus delbrueckii subsp.bulgaricus:

Product Specifications:

HOLIVE®Lactobacillus delbrueckii subsp.bulgaricus is available in the following specification and contents, and accept customoziation.

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☑ HOLIVE®Lactobacillus delbrueckii subsp.bulgaricus powder 1 billion CFU/g

Product quality standards:

● In house, Food grade

▶ Regulating gut microbiota composition

▶ Enhancing intestinal barrier function

HOLIVE®Lactobacillus delbrueckii subsp.bulgaricus Applications:

HOLIVE®Lactobacillus delbrueckii subsp.bulgaricus has many applications within the food industry, particularly in the production of dairy products. In yoghurt production, it is usually blended with Streptococcus thermophilus at a ratio of 1:1, and then fermented at 42°C for 4-6 hours to produce acidified curd. In cheese production, it improves flavour and texture while preventing the growth of microorganisms that cause off-flavours. In baked goods, it can replace traditional yeast to improve bread flavour and extend shelf life while enhancing digestibility and lowering pH to suppress mould growth. In meat processing, it reduces water activity and prolongs shelf life while improving the flavour profile.

HOLIVE®Lactobacillus delbrueckii subsp.bulgaricus is primarily used in dietary supplements in the form of capsules or tablets containing freeze-dried bacterial powder, as well as powders for direct consumption or addition to beverages or foods, and compound preparations blended with other probiotics such as Bifidobacterium and Lactobacillus acidophilus, as well as the prebiotic inulin. For pet food applications, additives are incorporated into pet feed, treats, and liquid supplements.

HOLIVE®Lactobacillus delbrueckii subsp.bulgaricus produces high levels of L-lactic acid, with final fermentation levels reaching 1.2-1.8%. This rapidly lowers intestinal pH below 4.5, creating an acidic environment. This inhibits the growth of pathogenic bacteria, such as Escherichia coli, Salmonella and Staphylococcus aureus, while promoting the proliferation of beneficial bacteria, including Bifidobacterium and Lactobacillus acidophilus. Adhesion factors on the bacterial surface, such as S-layer proteins and lectins, can bind specifically to intestinal epithelial cells, forming biofilms and competitively excluding pathogen colonisation, thereby reducing the risk of intestinal infection.

Antibiotics can disrupt the balance of gut bacteria. HOLIVE®Lactobacillus delbrueckii subsp.bulgaricus can repair damaged intestinal mucosa and enhance the integrity of the intestinal epithelium. This reduces the entry of undigested macromolecules and endotoxins (LPS) into the bloodstream. It promotes the expression of tight junction proteins (occludin, ZO-1 and claudin-1) in intestinal epithelial cells, thereby reducing intestinal permeability and strengthening the gut's physical barrier function. HOLIVE® also stimulates intestinal epithelial cells to secrete mucin (MUC2), which thickens the mucus layer and forms a chemical barrier that prevents direct contact between pathogens and the intestinal epithelium. Fermentation-derived short-chain fatty acids (such as butyrate and acetate) provide energy to intestinal epithelial cells, thereby promoting the repair of damaged mucosa and alleviating intestinal inflammatory responses.

▶ Improving lactose intolerance

HOLIVE®Lactobacillus delbrueckii subsp.bulgaricus alleviates the bloating, diarrhoea and increased flatulence experienced by lactose-intolerant individuals when they consume milk. This strain enables them to consume dairy products normally. This strain produces highly active β-galactosidase, which breaks down indigestible lactose into glucose and galactose. These sugars are then absorbed directly by the gut, which prevents the fermentation of lactose in the intestines that causes gas production and an osmotic imbalance. Fermentation also pre-digests some of the lactose, reducing its content in yoghurt by 30-50% compared to raw milk and further alleviating the digestive burden on the intestines.

☑ HOLIVE®Lactobacillus delbrueckii subsp.bulgaricus powder 10 billion CFU/g

■ Biological characteristics

HOLIVE®Lactobacillus delbrueckii subsp.bulgaricus produces an enzyme called β-galactosidase, which breaks down indigestible lactose in milk into glucose and galactose. This alleviates symptoms such as bloating, diarrhoea and increased flatulence experienced by lactose-intolerant individuals after consuming milk. The bacterium's antigens and metabolites stimulate the intestinal mucosal immune system, promoting the secretion of secretory immunoglobulin A (sIgA) by intestinal epithelial cells and enhancing the immune defence capacity of the mucosal barrier (with sIgA levels increasing by 25-35%). It also activates macrophages and dendritic cells (DCs), thereby enhancing their phagocytic capacity and antigen-presenting functions. During fermentation, volatile flavour compounds such as acetaldehyde (a flavour compound characteristic of yoghurt), diacetyl and acetone are produced, imparting a distinctive aroma and flavour to fermented dairy products.

▶ Activation of mucosal immunity

HOLIVE®Lactobacillus delbrueckii subsp.bulgaricus strengthens the intestinal mucosal immune system (the body's largest immune organ) by enhancing the immune defence capabilities of the mucosal barrier, thereby reducing the risk of intestinal and respiratory infections. Bacterial antigens and metabolites (e.g. lactic acid and peptides) stimulate intestinal epithelial cells and immune cells within the mucosal lamina propria (e.g. macrophages and dendritic cells), promoting the production of secretory immunoglobulin A (sIgA). sIgA neutralises pathogens, prevents their adhesion to the intestinal epithelium and strengthens the mucosal immune barrier (with sIgA levels increasing by 25-35%). It also activates the phagocytic capacity of macrophages and the antigen-presenting function of dendritic cells (DCs), thereby initiating a specific immune response and enhancing the gut's efficiency in clearing pathogens.

■ Production process

The industrial production of HOLIVE®Lactobacillus delbrueckii subsp.bulgaricus focuses on freeze-dried bacterial powder as the core product. This process is standardised and involves the following stages: seed culture, high-density fermentation, bacterial cell harvesting, freeze-drying and quality control. The seed culture stage involves medium formulation, three-tier seed culture and seed quality control. During large-scale fermentation, parameters are optimised based on real-time monitoring of viable cell count, pH, lactic acid content, residual sugar levels and contaminant bacteria in the fermentation equipment. The fermentation broth then undergoes plate-and-frame filtration to remove impurities, followed by 15-20 minutes of centrifugation in a continuous-flow centrifuge to collect the bacterial pellet. The centrifugation temperature is maintained at 4-10°C (a low temperature prevents cell inactivation). The bacterial pellet is then washed two to three times with sterile physiological saline solution (pH 6.0) to remove the residual medium and lactic acid. It is subsequently centrifuged again to concentrate the cells and obtain a bacterial concentrate. A compound lyophilisation stabiliser is added to the bacterial concentrate before freeze-drying proceeds. The freeze-dried bacterial cake is then subjected to aseptic grinding at a temperature below 25°C and sieved through an 80-100 mesh screen to yield a uniform lyophilised powder.

☑ HOLIVE®Lactobacillus delbrueckii subsp.bulgaricus powder 20 billion CFU/g

☑ HOLIVE®Lactobacillus delbrueckii subsp.bulgaricus powder 100 billion CFU/g